Recipe: Tyler Florence Rub

I’ve mentioned this rub recipe a few times, so it’s time that I just flat out post it, and maybe I’ve tweaked it a little since then… Hey! It’s what I do! I first used this rub as Tyler Florence suggests, to make pulled pork. We are pork lovin’ people over here, so it was a no brainer. Then I used it on a roasted chicken. It’s just so dang good!

Here you go!

Recipe: Tyler Florence’s Rub with a Heather Twist

Ingredients

• 4 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 1/2 cups light brown sugar
• 1/4 cup paprika
• 2 to 3 sprigs thyme, leaves only
• 4 cloves garlic
• 1/4 cup red wine vinegar
• Scant 1 tablespoon cayenne
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey (or 1 tablespoon agave)

Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor (or blender, like me!) and pulse until well combined. Add extra-virgin olive oil and honey until you have a nice paste. Rub all over your meat of choice, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the meat with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

The recipe for the cole slaw dressing on this same recipe link is also a favorite in our house.
We are definitely meat and potatoes (and salads) kind of folk!

I have found that this is enough for two meats. I make the whole batch and split it. I use half now for what ever chicken or meat, and then freeze the other half in a Ziploc bag for later. It’s a great throw-everything-in-at-once recipe to make while your meat is brining or coming to room temperature. Definitely perfect for summer grillin’ and chillin’! A little heat with a little sweet. Really? You can’t go wrong! Yum!

Do you have a favorite go-to that spices up your meals?